Most burrata sold in grocery stores is made from pasteurized milk and pasteurized (or ultra-high-temperature treated) cream. However, not all burrata is pasteurized. Some artisan producers, particularly in southern Italy, use raw milk. The distinction matters most if you’re pregnant or immunocompromised, and the easiest way to confirm is to check the ingredient label on the package.
How Commercial Burrata Is Made
Burrata has two components: a stretched mozzarella shell and a soft, creamy filling called stracciatella, which is a mix of heavy cream and shredded mozzarella. In industrial production, the milk used for the mozzarella is pasteurized, and the cream is typically UHT (ultra-high-temperature) treated, which is an even more aggressive heat process than standard pasteurization. The curd is then kneaded in hot salted water at 85 to 90°C (roughly 185 to 194°F) and stretched into shape, adding another layer of heat treatment to the finished cheese.
Major brands you find in U.S. and European supermarkets almost universally use pasteurized ingredients. If you’re buying burrata from a mainstream retailer in a sealed package, it is very likely pasteurized.
When Burrata Is Not Pasteurized
Some traditional Italian producers make burrata with raw milk. Research on “Burrata di Andria” PGI (Protected Geographical Indication) cheese, the original version from the Puglia region, found that both raw milk and pasteurized milk versions exist within the same PGI designation. Lab analysis showed that raw milk PGI burrata had significantly higher total bacterial counts and more E. coli than pasteurized versions, which is expected and not necessarily dangerous for healthy adults, but relevant for anyone in a higher-risk group.
In the United States, FDA regulations allow the sale of raw milk cheese only if it has been aged for at least 60 days at a minimum of 35°F. Burrata is a fresh cheese with a shelf life of just a few days to a couple of weeks, so it cannot legally be sold as a raw milk product in the U.S. under federal rules. That means virtually any burrata on an American store shelf was made with pasteurized milk. The situation is different in Italy and other parts of Europe, where raw milk fresh cheeses are more readily available.
How to Check the Label
The ingredient list is your most reliable tool. Look for the word “pasteurized” before “milk” or “cream” in the ingredients. U.S. dairy labeling standards require manufacturers to indicate whether milk is pasteurized, and most burrata packages will list something like “pasteurized milk, pasteurized cream, salt, enzymes.” If the label says “raw milk” or simply “milk” without the word pasteurized, treat it as unpasteurized. When buying burrata from a cheese counter, farmers’ market, or restaurant where there’s no label to read, ask the seller directly.
Burrata and Pregnancy
This is the most common reason people search this question, so it’s worth being specific. Pregnant women are 10 times more likely than the general population to develop a Listeria infection, which can cause miscarriage, stillbirth, or serious illness in a newborn. The CDC classifies soft cheese made from unpasteurized milk as a “riskier choice” for pregnant women. Even some soft cheeses made with pasteurized milk carry elevated risk because their high moisture content and mild acidity can support bacterial growth after production.
The CDC’s current guidance lists any fresh, soft cheese similar to queso fresco as a riskier choice regardless of pasteurization status, and burrata falls into this soft, high-moisture category. The “safer choice” version of soft cheese, according to the CDC, is one that has been heated to an internal temperature of 165°F (74°C) or until steaming hot. That would mean melting or baking the burrata, which defeats the purpose of eating it fresh but does eliminate the Listeria risk.
In practical terms, if you’re pregnant and buying a sealed, commercially produced, pasteurized burrata from a reputable grocery store and eating it before the expiration date, the risk is low. The concern increases with artisan or imported raw milk versions, cheese sold unpackaged, or anything that has been sitting at room temperature. Your comfort level with that residual risk is a personal decision.
Shelf Life and Storage
Because burrata is a fresh cheese with a creamy interior, it is more perishable than most cheeses regardless of pasteurization. Once opened, it should be eaten the same day for best quality and within two days at most. Store it in the refrigerator at or below 40°F. The liquid it’s packed in (usually brine or whey) helps preserve it, so keep the cheese submerged until you’re ready to eat. If the burrata smells sour, has a slimy texture, or the package is bloated, discard it.